Hot Cumin Lamb Wrap with Crunchy Slaw & Spicy Mayo
Juicy cumin-spiced lamb steaks griddled to perfection and wrapped in warm pitta with a tangy crunchy slaw and smoky peppadew mayonnaise. A quick, satisfying meal bursting with bold flavours.
Ingredients
-
Lamb Legβ 2 kg None
-
Pita Breadβ 480 g π§ 1.2 L π₯ 5β cup
-
Mayonnaiseβ 42.2 g π§ 44.4 ml π₯ 3 tbsp
-
White Cabbageβ 400 g Β½ pcs
-
Olive Oilβ 9.1 g π§ 9.9 ml π₯ 2 tsp
-
Carrotsβ 160 g π₯ 2 pcs
-
Sugarβ 12.6 g π§ 14.8 ml π₯ 1 tbsp
-
Spring Onionsβ 30 g π§ 2 pcs
-
Ground Cuminβ 2.5 g 1ΒΌ pcs
-
White Wine Vinegarβ 44.4 g π§ 44.4 ml π₯ 3 tbsp
Also in this recipe
- Sweet Peppadew Peppers 5
Total nutrition
4336 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat a griddle pan over high heat. Rub the lamb steaks with 2 tsp olive oil, 1 tsp ground cumin and a generous pinch of salt and pepper. Griddle for 3β4 minutes on each side, or until cooked to your liking. Transfer to a plate and leave to rest.
- In a large bowl, stir 1 tablespoon of sugar into 3 tablespoons of white wine vinegar until fully dissolved. Add 2 grated carrots, 2 sliced spring onions and 400 g shredded white cabbage, season well and toss everything together until evenly coated.
- Place 5 sweet Peppadew peppers in a food processor with 3 tablespoons of mayonnaise and blitz until smooth. Slice a few extra peppers to use as a garnish.
- Split the 4 large pitta breads and warm them briefly. Fill each pitta generously with the slaw. Slice the rested lamb, trimming off any excess fat, and lay it on top of the slaw. Drizzle over the resting juices, spoon over the spicy mayo and scatter with the reserved sliced peppers. Serve any extra slaw on the side.
Source:
TheMealDB
β¨ Sign up to rate this recipe and get a personalized feed